Pie – the crown of home baking, a symbol of home comfort, family traditions and well-being. Sweet cake is the best cure for bad mood. The inverted pineapple pie is A popular dessert of American cuisine. Despite the apparent complexity, this cake is very easy to make. He will become a decoration any tea table, and its serving is very effective – try to surprise guests and turn the treat right before their eyes. An inverted pie with pineapples is a light aroma, sweetness caramel and bright pineapple flavor. Incredible combination. So simple and так обворожительно! 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l (45 gr.) Butter
- 1/2 tbsp. brown sugar per pack
- 9 slices of canned pineapple in juice, drain the juice
- 5 maraschino cherries
- 1.5 tbsp. sifted flour
- 2 tsp baking powder
- 1/4 tsp salt
- 80 gr. margarine
- 2/3 Art. granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 2/3 Art. milk
Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, biscuit dough, brown sugar, cherry cocktail, pineapple
Recipe preparation:
- Preheat oven to 170 ° C. Put butter in a square shape for baking size 20 x 20 x 5 cm and set it to slow fire to melt the butter. When it melts, evenly sprinkle brown sugar on top. Place rings on top of sugar pineapple in one layer, making 3 rows. Halve the marasquin cherries and place one half, cut side up, into the center of each pineapple ring. Set the mold aside.
- Sift flour, add baking powder and salt, and then again sift. Use an electric mixer to mix margarine, granulated sugar, egg and vanilla. Mix milk in a blender, gradually adding flour with baking powder and salt. Mix well every time after adding flour to ingredients connected.
- Carefully pour the dough into a pan with pineapples and bake for 40 minutes. Check availability by inserting a toothpick in center or lightly pressing the cake with your fingers. If the recess after pressure restores the shape, the cake is ready. Knife carefully separate the edges of the cake from the walls of the mold. Prepare a plate for filing. Turn the cake on a plate. Leave the form upside down over the cake for a few minutes so that the syrup is absorbed into it.
